Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1887-05-01

minutes in a cool place to settle, and
then pour it through straner back into
its jar, using care not to let airy sediment
fall into the strainer; and it is not at all
injured in quality by use, and is very
little reduced in quantity. 1t should
never be covered until it is perfectly
cold. Fat in which fish has been fried is
Just as good to use again fOr the same
purpose, but it should be kept by itself
and not be put to any other use.
RECIPES.
RagOut of Liver-Heat three or four
spOonfuls of nice dripping in frying
pan, and an onion, sliced, tablespoon
full of chopped parsley, and thrice as
much minced breakfast bacon; when all
are Kissing hot lay in the liver cut in
pieces as long and wide as your middle
finger, and fry brown, turning often; take
! out the liver and keep warm in a covered
hot-Water dish; strain the gravy, rinse
out the fryIng-pan, and return to
the fire with the gravy and an
even tablesOOnful of butter worked up
well in two of Drowned -four. Stir until
you have smooth, Drowned rOux, thin
gradually with half cupful of boiling
water and the juice of half q lemon, add
a teaspOonful of minced pickle and q
scant half tesspoonful of curry powder
wet with cold water. Boil sharply, pour
over the liver, put fresh boiling water in
pan under the dish, and let stand close
| ly covered for ten minutes before serving.
| Virginia Cbicken-pie-Teke one or two
chickens, according to the size of the pie
| you wish; have them prepared early in
the morning, cut in pieces and laid in
! salt and water until time for cooking;
then put them in a saucepan with one
quart OF water and let them stew until
tender. While it is boiling mix two
tablespOOnfuls of -four smoothly with a
little water and stir into the liquor until it
thlckens. Season with pepper, salt and
celery seed, and when it is done add
sufficient butter to make a rich gravy.
Set aside upon the stove to keep hot
while you prepare the paste. Make it
rich and bake tie bottom crust first, as
this makes it crisp and prevents it from
absorbing the gravy. Then put in the
chicken, add gravy and the top crust, and
bake all together.
Egg Biscuit-Two cups of warm milk.
two eggs, two heaping tablespoonfuIs of
butter, half cake of compressed Yeast,
dissolved in warm water, one quart of sIft-
ed -four, one teaspoonfuI OF salt; mix with
the butter (melted, but not hot the yeast, I
salt and three cups of -four together over
night, and Set in q covered bowl to rise.
Early in the morning add the beaten eggs
snd the rest Of the -four and set for g sec
ond rising of an hour or longer. When
light roll into 8 sheet almost au inch
thick, cut into round cakes and lay in a
houred baking pan. At the end of half an
hour bake in a good oven. They are de |
Hcious, cold or hot.
Tom Thumb Omelets-Eight eggs, one |
half cupful of rich milk, salt and pepper,
tablespoonful of cheese. Beat the eggs |
light, season, stir in the milk the grated |
cheese. Half fill eight patty pans, but |
tered, and set in 3 dripping pan with half |
an inch OF boiling water in it; shut up in |
a quick oven, and as soon as they are |
"set" turn out on hot dish. You may |
vary the dish by substituting minced
parsley and thyme for the grated cheese, |
and when dished pour drawn butter over |
the omelets. They make a pretty |
show when gsrnished with curled parsley, |
a tiny sprig being stuck in the middle of |
each mold.
Velvet sponge cake-Two cups of su-
gar, six eggs, leaving out the whites of |
three, one cup of boiling water, two and /
one-haf cups of -four, one tablespoonful /
of baking powder in the -four; beat the |
yolks q little; add the sugar and beat |
fifteen minutes; add the. three heated |
whites and the cup of boiling water